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Farm Kitchen:  Baking help  |
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prayin granny
True Blue Farmgirl
1874 Posts
Linda
Kansas
1874 Posts |
 Posted - Jul 09 2010 : 09:15:37 AM
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Ladies, I used to bake all the time. Then some trials in life got in the way and I stopped doing a lot of 'farmgirl' type things. Getting into baking and cooking again. EVERY bake good I try, even recipes from farmgirls, the items come out heavy and tasteless. I do not sift flour cuz years ago 'they' told us we do not need to anymore. Should I try that?I made blueberry muffins this A.M. and they are pretty dense. When it calls for milk should I try buttermilk? What am I doing wrong? This should not be sooo hard?! LOL!! Thanks and blessings to all for a good day! Linda
Country at Heart |
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karla
True Blue Farmgirl
1308 Posts
karla
Pella
Iowa
USA
1308 Posts |
Posted - Jul 09 2010 : 09:43:25 AM
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Is your baking soda & powder fresh? If it is old it is possible that it won't work anymore. You could try buttermilk-it is supposed to lighten things up.
Philippians 4:13 I can do all things through Christ who strengthens me.
http://rua2j-grammysheirlooms.blogspot.com/ |
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natesgirl
True Blue Farmgirl
1735 Posts
angela
martinsville
indiana
USA
1735 Posts |
Posted - Jul 09 2010 : 10:15:17 AM
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I would guess old soda, powder, or yeast. Try replacing them before you blame anything you've done for sure.
Farmgirl Sister #1438
God - Gardening - Family - Is anything else important? |
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prayin granny
True Blue Farmgirl
1874 Posts
Linda
Kansas
1874 Posts |
Posted - Jul 09 2010 : 3:42:29 PM
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They are not that old? But will give that a try for sure. Thanks!! Might try the buttermilk as well
Country at Heart |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
Posted - Jul 09 2010 : 4:07:21 PM
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Baking soda should not be kept for more that 12 months after it is opened for optimal performance....I know it is easy to think it's newer than it is, so I use a marker and mark the date I open a new container right on the lid so I always know when to buy another. I bake a lot and yet I never finish a container in 12 months!
Another thing to ask is have you changed ovens since the last time you were baking a lot? Most are not very accurate to real temps, but they keep in scale. So if you figure out it is 25 degrees hotter than its says, it will always be that....might want to check with an oven thermometer if the texture seems off. As for other things, yes I always sift if the recipe calls for it, that's nonsense that the flours have changed in that way. Also, be sure to use salt if called for, and measure accurately...these are just common troubles for new cooks but if you baked before I'm not sure.....is it possible you are on any medications you weren't on before? Many change our ability to taste without our knowing, my arthritis meds I swear I get a metallic taste very faint but there when I take them. That, and I now tolerate things differently than I did just 5 or 10 years ago, some old favorite are just too dry or too oily or somesuch. OK now I am just brainstorming and babbling LOL.
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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Farm Kitchen: Baking help |
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Baking help
